Lorenza Avila

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Lorenza Avila

Spaghetti a la Carbonara

10 mins

Half

3.125

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Lorenza Avila

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The spaghetti carbonara sauce is prepared with parmesan cheese and raw eggs. When it is mixed with the hot pasta it grabs a creamy consistency and is cooked with the heat of the pasta.

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Ingredients

6 portions

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1/2 kilos spaghetti
2 tablespoons olive oil
2 ounces bacon
3 cloves garlic, minced
2 eggs, big
1 cup parmesan cheese, grated
black pepper
parsley, minced

Preparation

Prepare the sauce while you are cooking the pasta so that the pasta is very hot and help to cook the sauce.

Meanwhile, heat the olive oil in a pan over medium heat. add the bacon and cook for about 3 minutes, until the bacon is crispy and releases the fat. Add the garlic and cook for 1 minute.

Add the hot drained spaghetti to the pan and mix for 2 minutes to cover the pasta in the fat of the bacon. Beat the eggs and Parmesan cheese in a bowl, stirring well to avoid lumps and add ½ cup of the water in which the pasta was cooked.

Remove the saucepan from the heat and add the egg mixture to the pasta, beating the eggs quickly until thickened (in doing so out of the fire, avoid the eggs being cooked like scrambled eggs).

Add salt and freshly ground pepper to the pasta and sprinkle parsley.